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EFKRATI

€14,500 - €19,500 / WEEK
EFKRATI - 2
Main Salon
EFKRATI - 3
Dining area
EFKRATI - 4
Main Salon
EFKRATI - 5
Main Salon
EFKRATI - 6
Double Cabin
EFKRATI - 7
Bathroom
EFKRATI - 8
Double Cabin
EFKRATI - 9
Guest room bathroom
EFKRATI - 10
Galley
EFKRATI - 11
Aft deck
EFKRATI - 12
Exterior
EFKRATI - 13
Aerial
EFKRATI - 14
Flybridge
EFKRATI - 15
Flybridge area
EFKRATI - 16
Water toys
EFKRATI - 17
Water toys
EFKRATI - 18
Side view
EFKRATI - 19
Sailing
EFKRATI - 20
EFKRATI - 21
EFKRATI - 22
EFKRATI - 23
EFKRATI - 24
EFKRATI - 25
EFKRATI - 26
EFKRATI - 27
EFKRATI - 28
EFKRATI - 29
EFKRATI - 30
EFKRATI - 31
EFKRATI - 32
EFKRATI - 33
EFKRATI - 34
EFKRATI - 35
EFKRATI - 36
EFKRATI - 37
EFKRATI - 38

EFKRATI is a brand new Lagoon 51 catamaran, built in 2023 with high standards. She can comfortably accommodate up to 12 guests in a configuration of 6 double cabins with Queen size bed and 4 guest bathrooms. Her raised lounge of the salon provides the best 360° panoramic views of the water. She offers a wide variety of water toys for entertainment, while her professional crew of 2 will cater for all your needs.

6 Double Cabins

Dimensions of beds:
Aft Cabins: 2,05 x 1,60
Mid Cabins: 2,00 x 1,36
Forward Cabins: 2,05 x 1,50
4 bathrooms

BUILT/REFIT
YEAR
2023
YACHT
LENGTH
51 Ft
NUMBER OF
CABINS
6
NUMBER OF
GUESTS
12
TOTAL
CREW
2
CHARGES
FROM
€14,500
Accommodations
Cabins: 6
Queen: 2
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
Engines: 2 x YANMAR 4JH80 80HP / Generator: ONAN 11kva
Fuel Consumption: 25
Cruising Speed: 8.5
Max Speed: 10US Gall/Hr
Details
Type: Cat
Beam: 8.10 Metres
Draft: 1.40 Metres
Pax: 12
YearBuilt: 2023
Builder: Lagoon
Engines: Engines: 2 x YANMAR 4JH80 80HP / Generator: ONAN 11kva
Flag: Greek
Jacuzzi: No
A/C: Full
Locations
Winter Area: Greece
Summer Area: Greece
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -Fusion APOLLO MS-RA 670 + 6 loudspeakers in salon, cockpit and fly
-Multifunction i70s display at helm station
-P70s autopilot + ACU-400 actuator control unit + Gyro
-RAY90 VHF (+ wireless handset)
-AIS700 transceiver
-Axiom Pro 16'' display at helm station
-Navionics Silver card
-RAYMARINE QUANTUM 2 DOPPLER RADAR
-RAYMARINE CAMERAS
-STARLINK
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: 180 Ltr/Hr
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: -
Inverter: 2000VA
Voltages: -
Water Maker: 180 Ltr/Hr
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: CL 340 with console grey
Dinghy hp: Honda Engine BF30HP
Water Skis Adult: -
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 2
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
James Moller
Nation: British/Australian
Born: 1986
License: RYA Yachtmaster
Languages: English, German, Greek, basic French and Spanish
Hostess /Cook
Anastasia Methenitou
Nation: Greek
Born: 1970
License: Hotel & Tourism Management
CAPTAIN: James Moller
Captain James is British/Australian and was born in 1986. In early age he decided to follow his passion for the sea and since 2015 he is providing a luxurious sailing experience with meticulous attention to detail. He has several years of experience as a private charter captain, having worked on multiple boats and assisting with numerous yacht deliveries. Furthermore, Captain James has crossed the Atlantic from Trinidad to St. Tropez in the west-east using celestial navigation. He works hard and makes an effort to complete his assignments completely and effectively. He is a very active individual who loves surfing, dinghy sailing, kayaking, and free diving. He speaks fluently English and German, and basic French.

HOSTESS: Anastasia Methenitou
Anastasia was born in the island of Poros in 1970. She grew up and studied in Athens. Cooking and sailing has been something she really likes since she was a child. She has extensive experience in cooking various cuisines on board such as Greek, Italian, Asian and European. She has several years of experience working in the hotel industry. Her goal is to give to the guests a personalized culinary experience that matches to their needs. She speaks fluently English, Greek and basic Spanish.

BREAKFAST OPTIONS

  • Omelettes: with vegetables / cold cuts / bacon / cheese
  • Fried eggs village style: eggs served with peppers, zucchini, onion, tomato, cheese
  • Scrambled eggs: with Greek Naxos gruyere
  • Greek sesame bagel: with fried egg, fresh tomato, feta cheese
  • Pancakes: with Greek honey or crispy bacon
  • Yoghurt bowl: Greek yoghurt, honey, nuts, fresh fruits, granola
  • Porridge bowl: melted oats in milk with raisins, chia seeds, cinnamon, nutmeg

MEAL OPTIONS

Our meals include: appetizers, main course, salads and dessert
 
Appetizers

Tzatziki, Fava, Dolma, Feta spread, Eggplant spread, Hummus, Cheese pie, Spinach pie, Greek cheeses variety, Anchovies, Marinated octopus or small fish, Ceviche, Zucchini balls... and more

All these dishes are placed in the center of the table (to share) and are a small treasure of greek taste.

Main courses

Most of our meals are based on traditional family recipes, which we want you to taste, enjoy and feel. The Greek food experience is unique! In addition, international dishes can be cooked by our cook (Asian, Italian, Mexican, Japanese). Vegan, vegetarian, children menu and gluten free options are also available.

  • Shrimp kritharoto: shrimps cooked in tomato sauce, onion, garlic and olive oil, mixed in greek “Bird Tongue” pasta, all cooked in shrimp broth
  • Tender beef krasato: pieces of tender beef slowly cooked in Greek vegetable herbs and white wine, served with side jasmine rice
  • Fish a la Spetsiota: white fish fillet, oven cooked with topping of tomato sauce with basil and onions, served with side homemade bread
  • Red risotto: classic risotto (Italian technique), parmesan, fresh butter, onion and wine, colored with pieces of beetroot
  • Chicken lemonato: grandmother’s recipe of chicken thighs cooked in fresh lemon juice along with baby potatoes
  • The Greek BBQ: a variety of barbecue meats served with pita bread, tzatziki sauce, fried potatoes, onions, tomatoes

Salads

Greek salads offer many options, as a variety of fresh vegetables are available in the markets, making it easy to create any style and salad preferences.
Lettuce, cabbage, tomatoes, cucumber, peppers, zucchini, carrots, mushrooms, broccoli, peas, beans, seeds can compose a delicious salad bowl to be served.

  • Greek salad (Horiatiki): the best seller of Greek cuisine! Tomatoes, cucumber, onion, olives, feta cheese, olive oil, oregano
  • Dakos: base of carob biscuit topped with cherry tomatoes, capers, olive pesto, katiki cheese
  • Greek boiled leafy greens (horta): broccoli, zucchini, carrots, potatoes, boiled and served with fresh lemon juice and virgin olive oil

Desserts

When it comes to desserts, let the cook's creativity surprise you. Chocolate, cream, fresh fruits, freshly baked doughs, ice cream and many more are included to this category.

  • Coffee mousse with chocolate drops
  • Ice cream with hot nut pie
  • Yoghurt delite: Greek yoghurt with cookies, chocolate sirup, strawberries and pistachios
  • Panna cotta
  • Chocolate cake
  • Mastiha paste with sugar: mastiha trees are grown only in Greece and produce a unique kind of rosin
  • Baklava
  • Island's local pastries
Rates are Plus Expenses
2024 Charter Rates:
High Season Rate (July & August): 19,500 EUR / Week + VAT + Expenses
Mid Season Rate (June & September): 17,500 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 14,500 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 25% of the charter fee not included in the rates.

***All charters are operating Sat - Sat 17:00 - 09:00

Relocation fees:
Catamarans up to 52 ft: Cyclades (1,000 EUR each way) *
Catamarans 55ft and up: Cyclades (1,500 EUR each way) *
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption
* Please note that, due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 8.10 Metres
  • : 1.40 Metres
  • : 12
  • : 2023
  • : Lagoon
  • : 8.5
  • : 10
  • : Engines: 2 x YANMAR 4JH80 80HP / Generator: ONAN 11kva
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : James Moller
  • : Greek
Accommodations
Cabins: 6
Queen: 2
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4
Engine Details
Engines: 2 x YANMAR 4JH80 80HP / Generator: ONAN 11kva
Fuel Consumption: 25
Cruising Speed: 8.5
Max Speed: 10US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Greece
Summer Area: Greece
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -Fusion APOLLO MS-RA 670 + 6 loudspeakers in salon, cockpit and fly
-Multifunction i70s display at helm station
-P70s autopilot + ACU-400 actuator control unit + Gyro
-RAY90 VHF (+ wireless handset)
-AIS700 transceiver
-Axiom Pro 16'' display at helm station
-Navionics Silver card
-RAYMARINE QUANTUM 2 DOPPLER RADAR
-RAYMARINE CAMERAS
-STARLINK
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: 180 Ltr/Hr
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: ONAN 11kva
Inverter: 2000VA
Voltages: -
Water Maker: 180 Ltr/Hr
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: CL 340 with console grey
Dinghy hp: Honda Engine BF30HP
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 2
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
James Moller
Nation: British/Australian
Born: 1986
License: RYA Yachtmaster
Languages: English, German, Greek, basic French and Spanish
Hostess /Cook
Anastasia Methenitou
Nation: Greek
Born: 1970
License: Hotel & Tourism Management
CAPTAIN: James Moller
Captain James is British/Australian and was born in 1986. In early age he decided to follow his passion for the sea and since 2015 he is providing a luxurious sailing experience with meticulous attention to detail. He has several years of experience as a private charter captain, having worked on multiple boats and assisting with numerous yacht deliveries. Furthermore, Captain James has crossed the Atlantic from Trinidad to St. Tropez in the west-east using celestial navigation. He works hard and makes an effort to complete his assignments completely and effectively. He is a very active individual who loves surfing, dinghy sailing, kayaking, and free diving. He speaks fluently English and German, and basic French.

HOSTESS: Anastasia Methenitou
Anastasia was born in the island of Poros in 1970. She grew up and studied in Athens. Cooking and sailing has been something she really likes since she was a child. She has extensive experience in cooking various cuisines on board such as Greek, Italian, Asian and European. She has several years of experience working in the hotel industry. Her goal is to give to the guests a personalized culinary experience that matches to their needs. She speaks fluently English, Greek and basic Spanish.

BREAKFAST OPTIONS

  • Omelettes: with vegetables / cold cuts / bacon / cheese
  • Fried eggs village style: eggs served with peppers, zucchini, onion, tomato, cheese
  • Scrambled eggs: with Greek Naxos gruyere
  • Greek sesame bagel: with fried egg, fresh tomato, feta cheese
  • Pancakes: with Greek honey or crispy bacon
  • Yoghurt bowl: Greek yoghurt, honey, nuts, fresh fruits, granola
  • Porridge bowl: melted oats in milk with raisins, chia seeds, cinnamon, nutmeg

MEAL OPTIONS

Our meals include: appetizers, main course, salads and dessert
 
Appetizers

Tzatziki, Fava, Dolma, Feta spread, Eggplant spread, Hummus, Cheese pie, Spinach pie, Greek cheeses variety, Anchovies, Marinated octopus or small fish, Ceviche, Zucchini balls... and more

All these dishes are placed in the center of the table (to share) and are a small treasure of greek taste.

Main courses

Most of our meals are based on traditional family recipes, which we want you to taste, enjoy and feel. The Greek food experience is unique! In addition, international dishes can be cooked by our cook (Asian, Italian, Mexican, Japanese). Vegan, vegetarian, children menu and gluten free options are also available.

  • Shrimp kritharoto: shrimps cooked in tomato sauce, onion, garlic and olive oil, mixed in greek “Bird Tongue” pasta, all cooked in shrimp broth
  • Tender beef krasato: pieces of tender beef slowly cooked in Greek vegetable herbs and white wine, served with side jasmine rice
  • Fish a la Spetsiota: white fish fillet, oven cooked with topping of tomato sauce with basil and onions, served with side homemade bread
  • Red risotto: classic risotto (Italian technique), parmesan, fresh butter, onion and wine, colored with pieces of beetroot
  • Chicken lemonato: grandmother’s recipe of chicken thighs cooked in fresh lemon juice along with baby potatoes
  • The Greek BBQ: a variety of barbecue meats served with pita bread, tzatziki sauce, fried potatoes, onions, tomatoes

Salads

Greek salads offer many options, as a variety of fresh vegetables are available in the markets, making it easy to create any style and salad preferences.
Lettuce, cabbage, tomatoes, cucumber, peppers, zucchini, carrots, mushrooms, broccoli, peas, beans, seeds can compose a delicious salad bowl to be served.

  • Greek salad (Horiatiki): the best seller of Greek cuisine! Tomatoes, cucumber, onion, olives, feta cheese, olive oil, oregano
  • Dakos: base of carob biscuit topped with cherry tomatoes, capers, olive pesto, katiki cheese
  • Greek boiled leafy greens (horta): broccoli, zucchini, carrots, potatoes, boiled and served with fresh lemon juice and virgin olive oil

Desserts

When it comes to desserts, let the cook's creativity surprise you. Chocolate, cream, fresh fruits, freshly baked doughs, ice cream and many more are included to this category.

  • Coffee mousse with chocolate drops
  • Ice cream with hot nut pie
  • Yoghurt delite: Greek yoghurt with cookies, chocolate sirup, strawberries and pistachios
  • Panna cotta
  • Chocolate cake
  • Mastiha paste with sugar: mastiha trees are grown only in Greece and produce a unique kind of rosin
  • Baklava
  • Island's local pastries
Rates are Plus Expenses
2024 Charter Rates:
High Season Rate (July & August): 19,500 EUR / Week + VAT + Expenses
Mid Season Rate (June & September): 17,500 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 14,500 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 25% of the charter fee not included in the rates.

***All charters are operating Sat - Sat 17:00 - 09:00

Relocation fees:
Catamarans up to 52 ft: Cyclades (1,000 EUR each way) *
Catamarans 55ft and up: Cyclades (1,500 EUR each way) *
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption
* Please note that, due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

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